Very little research has been conducted on the nutrition profile of bone marrow, but it is likely an excellent source of vitamin K and other fat-soluble vitamins. Besides being healthy, bone marrow has an incredible rich and creamy flavor that, in this salad, is brightened up with fresh herbs. It is surprisingly easy to make!
8 3–4-inch/8–10 cm-long pieces marrow bones, preferably center cut
4 cups/720 g arugula
½ cup/20 g fresh flat-leaf parsley, roughly chopped
1 small shallot, thinly sliced
½ cucumber, peeled and sliced
½ cup/80 g cherry tomatoes, halved
2 tbsp/30 ml fresh lemon juice
1 tbsp/15 ml extra-virgin olive oil
sea salt and pepper
Preheat oven to 450°F/232°C. Place marrow bones in a roasting pan, wider side down if they are uncut. If they are cut, cut side up. Roast bones until marrow is soft but before it begins to melt, about 15 to 20 minutes.
Meanwhile prepare the salad, tossing the arugula, parsley, shallot, cucumber, tomatoes, lemon juice and olive oil. Sprinkle with fresh sea salt and pepper.
Divide marrow bones among 4 plates, and serve with a side of salad. Use a long, thin spoon to scoop the marrow out if it is not center cut.